Instructions

You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins with baking spread and line each of the bases with a disc of baking paper.

To make the icing, mix the orange juice and sugar together in a bowl.

To make the sponges, place all the ingredients for the batter in a bowl and whisk together with an electric hand whisk until combined. Divide the mixture evenly between the prepared tins and level the tops.

Bake in the oven for about 25 minutes until golden brown and springy to the touch. After 5 minutes turn out of the tins, remove the baking paper and transfer to a wire rack. Immediately pour the drizzle icing on top of one sponge (see tip), all the way to the edge. Sprinkle with the orange zest (see tip) and set aside to cool down completely.

To make the filling, place the butter in a bowl with the orange zest and juice. Adding the icing sugar a little at a time, whisk with an electric hand whisk until smooth.

Sit the plain, non-iced sponge on a plate and spread over the buttercream, right to the edges. Place the drizzle-iced sponge on top to sandwich the cakes together. Cut into wedges to serve.

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